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Chopped Pork Steak on a Grill Pan
Instructions
Chop the lightly fatty pork into small 5–7 mm cubes using a very sharp knife. The meat should be chopped, not minced in a grinder – thanks to this the steaks turn out noticeably juicier. A grinder crushes the fibres and squeezes out the juice, while a knife keeps the structure of each piece intact. Neck or shoulder is the best choice.
Blend the onion in a blender into a fine paste, until smooth – this way the onion gives all its juice to the mince and won't be crunchy in the finished steaks. Onion chopped with a knife gives an unpleasant texture in this dish.
Pour the milk into the onion paste and mix thoroughly. Milk makes the mince more tender and binds the ingredients – without it the steaks can turn out tough. You can replace it with cream for a juicier result.
Add spices to taste or a simple pepper mixture. Coarse sea salt, freshly ground black pepper and allspice are the classic combination for steak. You can add smoked paprika for a smoky accent.
Beat a small egg into the mixture. The egg works as a binder – without it the chopped mince will fall apart during frying. One egg per 400 g of mince is the ideal proportion; more will make the steaks “omelette-like”.
Combine the liquid mixture with the chopped meat. Mix thoroughly by hand for 2–3 minutes – it's important that all the ingredients are evenly distributed. If the mixture turns out a little runny, you can add a tablespoon of starch. Leave it to rest in the refrigerator for 15 minutes – the mince will become more “bound”.
Form small round “pucks” from the mince, 7–8 cm in diameter and 2 cm thick. I don't use any breading – a classic steak is fried without it. Fry over high heat for 2 minutes on each side for a golden crust, then reduce to low and finish for 3 minutes on each side until fully cooked.
Transfer the cooked steaks to a board for serving. Let them rest for 3–5 minutes – this way the juices spread inside and won't leak out when cut. The juicy, tender “pucks” are ready to serve with your favourite side dish.
Tips
- 1
Chop the meat with a very sharp knife rather than putting it through a grinder – this way the steaks will be noticeably juicier.
- 2
Use lightly fatty pork (neck, shoulder) – it gives the right juiciness. Lean tenderloin will turn out dry.
- 3
Let the mince rest in the cold for 15 minutes – this way it holds its shape better during frying. Beef steaks are made on a similar principle.
- 4
Fry first over high heat for the crust, then over low heat to cook through – two-stage frying gives the best result.
FAQ
Can I use beef instead of pork? +
Yes, classic steaks are made precisely from beef – that's the authentic version. Use marbled beef or tenderloin with a little fat. If the beef is lean, be sure to add 50 g of lard or butter to the mince for juiciness – otherwise the patties will be dry and tough. The ideal proportion for a beef steak is: 70% lean meat + 20% fat + 10% meat from another cut (for an interesting texture). The cooking time stays the same.
Why is milk needed in the mince? +
Milk performs several functions at once: it makes the mince more tender and juicy (the milk fat soaks into the fibres), binds all the ingredients into a uniform mass, and softens the sharp taste of raw meat. You can replace the milk with 20% cream (gives even more juiciness and creaminess), whey (a more sour accent, but interesting), or unsweetened yogurt (a lighter option). Without a dairy component the mince will turn out a little “drier”, but still edible – it's not a critical ingredient.
Do the steaks need breading? +
No, classic chopped steaks are made without breading – this is the key difference from schnitzels. Without breading you can better feel the texture of the meat itself and the taste of the spices. Breading (flour, breadcrumbs, batter) turns the steak into a schnitzel. If you want a crisp crust without breading, fry on a well-heated pan over high heat – the surface of the meat itself caramelises and gives a characteristic “glaze”. This is the classic French “sear” technique.
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